Red Wine Pot Roast
INGREDIENTS
2-3 lbs roast
2 lrg white onions - sliced
4 garlic cloves - sliced
1 lbs baby potatoes
3 med carrots
11oz dry red wine
2 cups beef broth
1 tbs tomato paste
1 tbs flour
3 tbs olive oil
2 bay lives
5 leaves fresh sage
Salt & Pepper
DIRECTIONS
Preheat oven to 350
Season roast on all sides with salt and pepper
Heat oil in a large Dutch oven over med high heat
Brown roast on all sides
Once fully browned transfer to a plate
Add sliced onion to the pot and sauté for 3-5 minutes
Add garlic and sauté for 1-2 minutes
Add tomato paste and mix with veggies to fully coat
Add 1 tbs of flour
Mix to fully combine
Add wine and cook for 2-3 minutes to reduce
Add beef broth, sage and bay leaves
Transfer beef back to the pot
Add carrots and potatoes around the roast
Cover and place in the oven for 2-3 hrs
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